Chocolate Raspberry Cupcakes with Cream Cheese Frosting
Moist, raspberry sauce filled chocolate cupcake, chocolate ganache, and creme cheese frosting. This is a winning flavor combination!
Prep Time40 mins
Cook Time20 mins
Chilling time20 mins
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Keyword: chocolate, cream cheese, cupcake, ganache, raspberry
Cupcakes
- 100 g flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 35 g cocoa powder
- 55 g butter room temperature
- 130 g sugar
- 1 egg
- 1 tsp vanilla extract
- 110 g buttermilk
- 1/2 tsp vinegar
- 1/2 tsp baking soda
Raspberry sauce
- 300 g raspberries fresh or frozen
- 40 g sugar
Chocolate Ganache
- 200 g semi-sweet chocolate
- 100 g whipping cream
- 15 g butter
- 1 tbsp orange liqueur optional
Cream cheese frosting
- 230 g cream cheese at room temperature
- 130 g butter at room temperature
- 100 powdered sugar
- 3/4 tsp vanilla extract
Decoration
- raspberries
- chocolate decorations
Chocolate ganache
Cut the chocolate into small pieces and place it into a bowl.
Heat up the cream until simmer and pour over the chocolate.
Wait for a minute then stir together with a whisk until the chocolate becomes uniform and shiny.
Add the butter and the liqueur and stir until everything is well combined.
Set aside to cool.
Raspberry sauce
Place the raspberries and the sugar into a pan and place it on medium heat.
Boil for about 4 minutes on medium-low heat, or until the sauce is thicker.
Remove from the heat and let it cool.
Cupcakes
Preheat the oven to 175°C and line your cupcake tray with 14 cupcake liners.
In a bowl, stir together the flour, baking powder, salt, and cocoa powder. In another bowl cream together the butter and sugar for about 3 minutes on medium-high speed.
Add the egg and beat for about a minute.
Combine together the buttermilk, vinegar, baking soda, and vanilla.
Add half of the flour and half of the buttermilk mixture to the butter mixture and mix just until combined.
Now add the other halves and briefly mix in until everything is well distributed and combined.
Distribute the cupcake batter to the prepared liners with an ice cream scooper or a spoon.
Bake for around 15-17 minutes or until an inserted toothpick or a clean knife in the center of the cupcake comes out with no wet batter.
Leave the cupcakes to cool completely.
Cream cheese frosting
Place the butter in a bowl and mix it on medium speed for about 2 minutes, until it's fluffier and lighter in color.
Add the cream cheese and mix it in on low speed for about half a minute, until well combined with butter.
Add the sugar and vanilla.
Mix on low speed or by hand until well combined, about 20 seconds.
Take a piping bag and place a star nozzle inside.
Take a tablespoon of the raspberry sauce and run it through a sieve to remove the seeds.
To color the frosting, turn the piping bag inside out and brush on one or two stripes of the seedless raspberry sauce (with a toothpick or a knife).
Carefully turn it back so that the stripes are on the inside and fill it with cream cheese frosting so it's packed in tightly.
Place the frosting in the fridge until use.
Assemble
Core the cooled cupcakes (with a cupcake corer, apple corer, or a spoon).
Fill the cupcakes with raspberry sauce, eat the leftover cupcake caps.
Fill a piping bag fitted with a round nozzle with the ganache.
Pipe the ganache in a circle around the top of the cupcake.
Pipe the cream cheese frosting on top.
Decorate with some raspberries and chocolate decorations.
- You can use more sugar in your raspberry sauce if your raspberries are on the less sweet side.
- You can make your raspberry sauce seedless. After making the sauce just press it throught a sieve and discard the seeds. In this case you should almost double the amount of raspberries. I leave the seeds because they add to the texture and I prefer it this way.
- The butter and cream cheese have to be at room temperature (leave them on the counter for about an hour before making the frosting)
- Use the cream cheese Philadephia in a block if you can (I had to use the spread).
- Cupcakes are best eaten fresh.
- You can keep unfrosted and unfilled cupcakes on the counter in an airtight container for up to 2 days.
- Keep the cupcakes in the fridge in an airtight container for up to 3-4 days.